Colcannon
Colcannon, a beloved Irish comfort food, is a delightful twist on traditional mashed potatoes infused with hearty greens and savory flavors. Creamy Russet or Yukon Gold potatoes are mashed to perfection with rich butter and warm milk, then folded together with tender sautéed kale or cabbage and the subtle bite of green onions. This classic dish is seasoned simply with salt and pepper, allowing its wholesome, earthy ingredients to shine. Ready in just 40 minutes, colcannon is the ultimate side dish for a cozy dinner or festive holiday meal. Serve it warm with a pat of melted butter for an irresistibly indulgent finish. Whether you're celebrating St. Patrick's Day or craving a satisfying dose of comfort, this Irish mashed potato recipe is a timeless treat!
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Recipe Information
Ingredients
- 2 pounds Russet or Yukon Gold potatoes
- 1 teaspoon Salt
- 6 tablespoons Unsalted butter
- 1 cup Whole milk
- 3 cups Kale or green cabbage (chopped)
- 4 stalks Green onions (thinly sliced)
- 0.5 teaspoon Black pepper
- 2 tablespoons Extra butter (optional for serving)
Instructions
Peel the potatoes and cut them into evenly sized chunks (about 2 inches each) to ensure even cooking.
Place the potatoes in a large pot, cover with cold water, and add 1 teaspoon of salt. Bring to a boil over medium-high heat.
Reduce heat to medium and simmer the potatoes for 15-20 minutes, or until they are fork-tender.
While the potatoes are cooking, in a large skillet, melt 2 tablespoons of butter over medium heat.
Add the kale or cabbage to the skillet and cook for 5-7 minutes, stirring occasionally, until wilted and tender. Set aside.
In a small saucepan, warm the milk over low heat. Do not let it boil.
Drain the cooked potatoes and return them to the pot. Allow them to sit for 1-2 minutes to evaporate any excess moisture.
Mash the potatoes using a potato masher until smooth. Stir in the remaining 4 tablespoons of butter until fully incorporated.
Gradually add the warm milk, stirring constantly, until the potatoes are creamy and smooth.
Fold the cooked kale or cabbage and sliced green onions into the mashed potatoes. Season with black pepper and additional salt to taste.
Serve hot, with an optional pat of butter on top for extra richness.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 592 mg | 26% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 5.7 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 183 mg | 14% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1134 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
